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  • So I came back again to see chef Todd Williams & try his cooking 1 more time before moved on to the next adventure at Bradley Ogden. Under his management as an executive chef here, he earned Bradley Ogden a Michelin Star for the last 2 years. This time, another wonderful meal for us: - Kumamoto oyster & Osetra caviar - just a simple treat but is always my FAV each time I'm here. - Artichoke soup, with that crispy golden fried, micro green, & the soup pour in afterward, so sweet, tasty & it was a vegan dish, wow! - Heirloom tomatoes salad, pesto sauce, cheese & toasted bread - refreshing dish. - Pan Seared Florida Frog Legs, saffron-stinging netlles timbale, herb butter sauce, parsley foam ;-) yummy! - Oak Grilled Ribeye with Bloomsdale Spinach, red wine essence - juicy, pink, & tender! The best of all is that I got to try out the 130 years Mussini Balsamic Vinegar, Il Privilegio, 2.39 Ounce bottle. Chef Todd poured me a bit in this tiny spoon, that just made me feel so royal :-) (A highly selected dressing that was born as a digestant, to be offered on a tiny spoon at the end of the meal. International famous chefs use this product on gourmet dishes such as oysters, foie gras & caviar.) Service was great as always & the wine list here is Award of Excellence by Wine Spectator, expect nothing less! Great time as always! Thank you to chef Todd.
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